The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!
From the Wiki University
What evidence can you provide to prove your understanding of each of the following citeria?
Prepare specialist cakes and sponges.
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Select, measure and weigh ingredients according to recipe requirements, quality and freshness, standard recipe requirements, enterprise practice and customer preferences. Completed |
Evidence:
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Verify that ingredients are used at the correct temperature for optimum quality. Completed |
Evidence:
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Prepare specialist cakes and sponges to recipe specifications, using correct techniques, and bake to achieve required product characteristics, including colour, crumb structure, consistency and texture, moisture content, mouth feel and eating properties and appearance. Completed |
Evidence:
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Use appropriate equipment to produce required cakes. Completed |
Evidence:
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Cool sponges and cakes in conditions that retain optimum freshness and eating characteristics and appearance. Completed |
Evidence:
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Prepare and use fillings.
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Prepare a selection of fillings to required consistency, using appropriate flavourings. Completed |
Evidence:
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Slice or layer sponges and cakes, and fill and assemble, according to standard recipe specifications, enterprise practice and customer preference. Completed |
Evidence:
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Mask, cover or coat top and sides of sponges and cakes as appropriate to achieve even, straight and smooth surfaces, or characteristics and appearance required by recipe specifications. Completed |
Evidence:
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Decorate cakes.
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Decorate sponges and cakes, using designs and techniques suited to the product and occasion, and according to standard recipes and enterprise practice. Completed |
Evidence:
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Use suitable icings and decorations, according to standard recipes, enterprise standards and customer preferences. Completed |
Evidence:
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Present cakes.
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Present cakes attractively using suitable serviceware and decorations. Completed |
Evidence:
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Select and use appropriate equipment for display and service. Completed |
Evidence:
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Arrange cakes for display in an appealing manner to meet customer expectations and enterprise standards. Completed |
Evidence:
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Verify that display and service temperature of products are appropriate for maintaining freshness, appearance and eating qualities. Completed |
Evidence:
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Mark, score or cut portion-controlled cakes precisely, according to enterprise specifications and customer preferences, minimising wastage. Completed |
Evidence:
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Store cakes.
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Store cakes at the correct temperature in storage conditions that maintain quality and extend shelf life. Completed |
Evidence:
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Identify storage methods that minimise spoilage and wastage, using methods appropriate to specific products for short and medium-term preservation. Completed |
Evidence:
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